One of the three distinctive methods of preparing this exquisite dish includes uni toast layered with bacon jam and topped with a delicate, lightly torched lardo. In our inaugural issue of Auberge, explore the craftsmanship involved in uni, the rich, golden delicacy sourced from the Santa Barbara channel, through the perspectives of divers who harvest this sought-after ingredient and the creators who transform it. Rhoda Magbitang, the executive chef at @matteistavernauberge, skillfully opens urchins for participants in the hotel’s Art of Uni experience. Take a peek at this one-of-a-kind dining adventure at the link in bio. ⁠ ⁠ 📷️: @tim_auks⁠ 🖋️: @adamerace